This is borrowed from Dinner with Julie and is basically just plain hummus, but it’s worth it for the beautiful color (with a hint of beet).
Roasted Beet Hummus
2 beets (wrap in foil, roast for an hour at 350, then peel)
1 can (19 oz/540 mL) chickpeas, rinsed and drained
4 cloves of garlic (or to taste)
2 T. lemon juice
1/4 c. EACH plain yogurt AND tahini
1 t. EACH cumin AND salt
2–4 T. olive oil
Put everything but the olive oil into your food processor and pulse until smooth. Add the olive oil 1 tablespoon at a time, blending in between, until the hummus is the consistency that you’d like and then either refrigerate it or serve it straight away at room temperature with your favorite dippers.
- Category: Appetizers, Beet, Beans